Buddha’s Delight

Name: Buddha’s Delight (Fat Choi Jai)
Cuisine: China
Ingredients: 30 pieces of dried tiger lily buds: soak, cut off bottom ends; 12 dried Chinese black mushrooms: soak in hot water for 30 minutes, until softened, wash, remove stems; ¾ cup snow peas: remove strings and ends, slice thinly; ¼ cup Chinese celery, cut into julienne strips 1½ inches long; 1 cup thinly sliced lotus roots; 1 cup thinly sliced bamboo shoots; 1 cup thinly sliced carrots; 3 water chestnuts: peel, wash, slice thinly; 1 package (2 ounces) bean thread noodles: soak for 30 minutes, drain; ½ cup gingko nuts, peeled and boiled; 1 teaspoon salt; 1½ teaspoons sugar; 1 teaspoon sesame oil; 1½ teaspoons dark soy sauce; 4 slices of dried bean curd, soaked and sliced; 1 piece of fresh ginger, 1 inch long, peeled; 1 tablespoon cornstarch; 2½ to 3 tablespoons peanut oil; ¼ cup vegetable broth or cold water; Pinch of white pepper

Fat Choi Jai

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Another must dish for a New Year’s banquet, because it is an observance as well as something wonderful to eat. It is a celebration of Buddhist vegetarianism and its very name, in Chinese, wishes you prosperity for the New Year.

Ingredients

1 cup thinly sliced lotus roots
1 cup thinly sliced carrots
1 cup</

Asia
China
Side dish
Vegan
Chinese New Year

Method

Prepare all vegetables, bean curd, and gingko nuts. Arrange in piles on a plate. In a small bowl mix ½ teaspoon salt, the sugar, sesame oil, soy sauce, cornstarch, white pepper, and broth or cold water. Set aside.
Heat a wok over high heat for 45 seconds; add peanut